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Bavarian Meatballs Recipe

GINGERSNAPS and mushrooms give these tender meatballs a special old-world flavor. The recipe was handed down from my husband's family several years ago.
I love to cook and found that this was an easy recipe to double and share with friends. The meatballs can also be frozen for a convenient meal at a later time.
-Gusty Crum, Dover, Ohio

TOTAL TIME: Prep: 15 min. Bake: 25 min.YIELD:2 servings

Ingredients

2 tablespoons chopped onion

1 teaspoon butter

3/4 cup soft bread crumbs

1 tablespoon milk

1/2 teaspoon prepared mustard

1/2 teaspoon salt

Dash pepper

1/2 pound ground beef

1 can (4 ounces) mushroom stems and pieces, undrained

2 gingersnaps, coarsely crushed

2 tablespoons water

1 tablespoon brown sugar

1/2 teaspoon beef bouillon granules

Directions

1.In a large skillet, saute onion in butter until tender. Transfer to a large bowl; add bread crumbs, milk, mustard, salt and pepper. Crumble beef over mixture and mix well. Shape into six meatballs; place in a greased 1-qt. baking dish.

2. Preheat oven to 350°. In a small saucepan, combine mushrooms, gingersnap crumbs, water, brown sugar and bouillon. Cook and stir over low heat for 2-3 minutes or until thickened.

3. Pour over meatballs. Cover and bake 25 minutes or until meat is no longer pink.
Yield: 2 servings.